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ABSTRACT The spontaneous self-assembly of biological macromolecules is of great scientific interest and of significant importance in biological as well as industrial processes. Interestingly, proteins have the ability to self-associate… Click to show full abstract
ABSTRACT The spontaneous self-assembly of biological macromolecules is of great scientific interest and of significant importance in biological as well as industrial processes. Interestingly, proteins have the ability to self-associate with other macromolecules including polysaccharides and other proteins. Food proteins such as those from milk, egg and plant sources have shown the ability to spontaneously self-associate into supra-molecular structures, and these associations have the potential to offer unique functionalities in food and technical applications. This review summarises the research our group has conducted on the spontaneous self-association of lactoferrin, a large milk-derived basic protein, with the casein micelles in milk, and with individual isolated casein proteins. Skelte G. Anema
Journal Title: Journal of the Royal Society of New Zealand
Year Published: 2018
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